There’s a few steps to these buns, but once you have the hang of it, these super fluffy buns will have you coming back for more! Below we show you how to have the buns plain or filled. Both are delicious but if you want to save yourself a few steps, steam the buns plain and then serve with XO sauce and chilli oil! This filling can be modified to use up bits in the fridge, we’ve gone for a veggie option but you could do shredded chicken, pork or tofu also.

Ingredients

Dough

300g plain flour
120g warm water
8g active dry yeast
12g white sugar
12g vegetable oil
3g salt
2.5g baking powder

Filling (optional)

Olive oil
1 red onion, diced
1 carrot, diced
¼ cabbage diced
3 tbsp The Extra One: XO Sauce
3 tbsp kimchi, finely chopped (optional)

Method

To prepare the dough, in a large bowl add the yeast, sugar, flour, salt, oil and water and mix throughly to form a sticky dough. Cover and leave to rise in a warm place for 60-90 minutes until doubled in size.
To make the filling, heat a dash of olive oil in a large fry pan. Add the onion, carrot and cabbage and fry until golden and softened. Add in the XO sauce and kimchi and cook through. Season and leave aside to cool down.
To shape the dough, sprinkle the bench liberally with flour and ½ tsp baking powder. Tip out the dough and knead vigorously until the dough is smooth and elastic (you may need to add more flour if it is too sticky). Divide the dough into 10 pieces and roll into balls*.
To make the buns, take one ball and lightly flatten with your fingers. Place in the palm of your hand and add a large teaspoon of the XO veggie filling. Fold and pinch the dough to seal it and gently reshape into a ball. Place on the floured bench and leave to rise for 20-30 minutes. Repeat with the remaining dough balls.
To cook the buns, place an inch of water in a saucepan and heat to boiling. Cut squares of baking paper that are just bigger than your buns, and place each bun on a piece. In the steamer, add the buns (depending on the size you may fit 2 or 3). Place the steamer over the boiling water and steam for 5 minutes. Carefully remove the steamer from the saucepan before lifting the lid of the steamer to prevent the condensation coming back onto the buns. Repeat until all are cooked.
Serve the buns with chilli, oil, extra kimchi and XO Sauce.

*If not filling the buns, leave to rise for 20-30 minutes and then steam as above. Cut open and fill with kimchi and XO sauce and drizzle with chilli oil.

Vegan Recipes List

Fluffy Steam Buns with XO Sauce

Mushroom Risotto with The Extra One

Mushroom XO Wellington

Dahl with The Moreish One

Braised Butter Beans with The Moreish One

Homemade Pizza with Miam

Mushroom and Tofu Gyoza with The Umami One

No-Knead Overnight Focaccia with Miam

Spicy creamy butterbeans with courgettes

Pineapple Chilli Jam Caramel

Heirloom Tomato Salad with The Dinner-done One

Cold Noodle Salad with The Umami One